Provolone Pepper Burgers Recipes

THYME PEPPER BURGERS

Steps:

• In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet.
• Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.

PROVOLONE BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.

MEATBALL PROVOLONE BURGERS WITH GARLIC PARMESAN AIOLI

Steps:

• In small bowl, mix Garlic Parmesan Aioli ingredients; cover and refrigerate. Heat gas or charcoal grill. In medium bowl, mix beef, bread crumbs, milk, salt, pepper and onion. Shape mixture into 4 patties, about 1/2 inch thick. Make indentation the size of a quarter in center of each burger so burgers remain level during grilling.
• Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Toss green and red bell pepper rings with oil to coat. Add bell pepper rings to side of grill for last 8 to 10 minutes of cooking, turning once, until crisp-tender. During last 2 minutes of cooking, top each patty with cheese. Cook until cheese is melted.
• Spread about 1 tablespoon Garlic Parmesan Aioli mixture on cut sides of buns. Place burgers on bottom halves of buns; top with peppers. Cover with top halves of buns.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

Steps:

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

PROVOLONE BURGERS

Steps:

• In a bowl, combine the first seven ingredients.
• Crumble beef over mixture; mix well.
• Shape into eight patties.
• Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
• Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
• Grill rolls cut side down for 1-2 minutes or until toasted.
• Top with lettuce& burgers.

PROVOLONE PEPPER BURGERS

Steps:

• In a bowl, combine the cheese, red peppers, onion, salt and pepper. Add beef and mix well. Shape into four patties. , Grill, covered, over medium-hot heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns.

SPICY PORK BURGERS WITH PEPPERS AND PROVOLONE

Steps:

• 1.Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. 2.Mix together the bell peppers, onion, oil, and ¼ teaspoon each salt and black pepper in a medium bowl until coated. Grill, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. 3.In a second medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the pork mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). 4.Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds. 5.Stack the burgers, peppers, and onion between the buns.

SIRLOIN CHEESE BURGERS AND FRIES

Steps:

• For the fries: Rinse and cut the potatoes lengthwise into 1/4-inch-by-1/4-inch-length fingers and hold in cold water in the refrigerator for 3 hours and up to 1 day. During the soak for the potatoes, change the water out at least once. This will help remove some of the starch from the potatoes and result in a better fry.
• After soaking the potatoes, remove from the water and pat dry. Heat the vegetable oil in a deep-fryer to 300 degrees F. Pre-cook the potatoes for 3 minutes, blanching them. After blanching, return them to the refrigerator for at least 1 hour. The cooling helps to create crispier skin during the second cooking. To finish, raise the fryer temperature to 350 degrees F. Remove the fries from the refrigerator. Load the fries into the baskets no more than one-third the depth of the baskets, and cook until crisp, a final 3 to 4 minutes. Remove and allow the oil to drip off. Season with salt and pepper.
• For the burgers: In a bowl, blend the sirloin with the salt and pepper, mixing well but do not over mix. Over mixing will result in tough burgers. Portion the meat into 6 equal balls. Next, between two 5-to-6-inch plates, with parchment paper on each plate, press the balls into 1-inch-thick patties.
• To cook, heat a large pan over medium heat with the grapeseed oil until hot, about1 minute. After heating the oil, add the burgers, reduce the heat to medium and cook on the first side, 4 to 5 minutes. Then flip the burgers and cook, another 4 to 5 minutes. After cooking the second side, add the cheese and turn the heat off. The burgers will finish with "carry over" cooking, and this will allow the cheese to melt.
• During the carry over cooking, heat a second pan over medium heat with the butter to coat the bottom of the pan, about 1 minute. Once the butter is heated, add the buns in batches and brown. This will take 1 to 2 minutes. Remove the buns once browned and repeat the process with the remaining buns.
• To build a burger, place a romaine leaf, tomato slice and cheesed burger on the bottom bun. Finish with the onion ring and bun top. Repeat for remaining burgers. Serve with the fries.

SAUSAGE-AND-PEPPERS BURGERS

Steps:

• Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 3/4-inch-thick patties; set aside.
• Preheat a grill pan or grill over medium heat. Toss the onion and bell peppers with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Grill the vegetables, turning occasionally, until lightly browned and tender, about 7 minutes. Transfer to a plate and set aside.
• Brush the grill pan with olive oil. Add the burgers and cook until browned and cooked through, about 4 minutes per side, topping with the cheese and covering during the last 2 minutes.
• Serve the burgers on the buns and top with the onion-pepper mixture, basil and marinara sauce. Serve with chips.